What You Need

Make It

1. Warm up the puree for a few minutes.
2. Add the sugar and yellow pectin.
3. Pour the glucose syrup into a saucepan and bring to a boil.
4. Cook at 224F.
5. Remove from the heat and add passion fruit juice previously warmed.
6. Add the tartaric acid solution.
7. Once mixed, lightly spray your truffle mold with oil and pour into the molds immediately.
8. Wait until room temperature and place in the refrigerator for at least 1 hour.
9. Remove jellies form the mold.

In general, the more liquid your recipe is the longer the molds will need to stay in the refrigerator.
This will allow your jellies to harden and will be easier to remove.